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First Cut Beef Brisket



A Beef Brisket is usually cut for retail sale into two parts, "First Cut" and "Front Cut."

Some people consider the part called "First Cut" better, because it is leaner than the "Front Cut" portion. The downside, however, is that as it has so little fat, it can cook up dry and without as much flavour as the "Front Cut."

Cooking Tips

Without the fat that the "Front Cut" has to keep it moist, "First Cut" should be braised or stewed.

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Also called:

Back Half; Flat Cut; Flat Half; Thin Cut

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Bon mots

"It is to be regretted that men of science do not interest themselves more than they do on a subject of such vast magnitude as [food]; for I feel confident that the food of a country might be increased at least one-third, if the culinary science was properly developed, instead of its being slighted as it is now."

-- Alexis Soyer (French chef. 4 February 1810 – 5 August 1858)

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